1 cup warm water (110 degrees F/45 degrees C)
3 tablespoons orange juice (110 degrees F/45 degrees C)
1 cup soda pop
1 cup semisweet chocolate chips
1 cup butter
1 large egg
In a small bowl, mix water, orange juice, soda pop and chocolate chips. Stir well to avoid over-diluting the juices. Cover and refrigerate 2 to 3 hours.
While the mixture is chilling, spread the softened butter on a large sheet and hand any remaining butter over the creaminess of the mixture. Layer with the egg and remove the chocolate chips.
Fold the butter over the corn syrup gradually until the mixture is moist and creamy. Let the mixture chill in the refrigerator and let it set, stirring occasionally, until the spread is firm. When the spread is firm, spread onto a jelly roll pan. Chill the cream out in the refrigerator for a few minutes before using.